20.500.12556/DKUM-85335 Protiglivni učinek ekstraktov česna (Allium sativum) ter njihova formulacija magistrsko delo Antifungal activity of garlic extracts (Allium sativum) and their formulation Česen (Allium sativum) in čemaž oz. divji česen (Allium ursinum), katera spadata v rod lukov, sta poznana kot močna antioksidanta z različnimi zdravilnimi učinki. Eden izmed mnogih je protiglivni učinek, ki je lahko fungicidni, kadar ubije celice gliv, ali fungistatičen, kadar prepreči oz. zavira nadaljnjo rast glivnih celic. Vzrok za takšno delovanje je v alicinu, ki moti elektrokemični potencial celic s spreminjanjem redoks stanja, ta pa se v česnu in čemažu nahaja v obliki aliina. V okviru magistrske naloge smo pridobili več različnih ekstraktov iz česna in čemaža. Uporabili smo tako konvencionalne kot nekonvencionalne ekstrakcijske metode, material pa ekstrahirali s polarnimi in nepolarnimi topili. Pridobljenim ekstraktom smo s pomočjo različnih analiz, kot so določevanje antioksidativne aktivnosti, preverjanje vsebnosti totalnih fenolov in aliina, definirali protiglivni učinek na kvasovki Candida albicans. Rezultati kažejo, da se želene komponente lažje ekstrahirajo iz česna in čemaža v mešanici polarnih topil (etanol in destilirana voda v razmerju 1:1), ob uporabi ultrazvočnega valovanja, ki pospeši biokemične reakcije in prenos snovi. Posledično je bil izkoristek ultrazvočne ekstrakcije visokih 62,57 %. Naša študija je pokazala, da antioksidativna aktivnost v primeru ekstraktov česna, sledi trendu vsebnosti totalnih fenolov. Ekstrakti čemaža pa poleg fenolnih spojin, vsebujejo še velike količine flavonoidov in različnih žveplovih spojin. Z mikrodilucijsko metodo smo preverjali protiglivni učinek, ki smo ga dokazali zgolj pri ekstrakciji s Soxhletovim aparatom iz čemaža (EtOH/voda), čigar MIC vrednost znaša 7,5 mg/mL, čeprav smo pri slednjem ekstraktu zabeležili le 27.166,5 μg aliina na g ekstrakta. Za primerjavo, ekstrakt, pridobljen z vročo maceracijo iz česna (etanol), ki je vseboval 150.451 μg aliina na g ekstrakta, pa ni kazal znakov protiglivnega delovanja. Garlic (Allium sativum) and ramsons or wild garlic (Allium ursinum), both belonging to the Allium genus, are known as powerful antioxidants with various medicinal effects. One of them is the antifungal activity, which can be fungicidal to kill fungus cells, or fungistatic to prevent or inhibit the further growth of previously mentioned cells. The reason for this activity is allicin, which disrupts the electrochemical potential of cells by changing the redox state, and is found in garlic and wild garlic in the form of alliin. As part of the master's thesis, we obtained several different extracts from garlic and wild garlic, using both conventional and non – conventional extraction methods, in polar and non – polar solvents. Antifungal activity of the obtained extracts was determined on the yeast Candida albicans, based on various analyses, such as checking the antioxidant activity, total phenolic content and content of alliin. The results show, that target components are more feasibly extracted from garlic and wild garlic in a mixture of polar solvents (ethanol and distilled water in a ratio of 1:1), using ultrasonic waves, which accelerate biochemical reactions as well as the transfer of mass. As a result, the conversion efficiency of the ultrasonic extraction was a high 62,57 %. Our study showed that the antioxidant activity in the case of garlic, follows the trend of total phenolic content. In addition to phenolic compounds, extracts of wild garlic also contain large amounts of flavonoids and various sulfur compounds. With the microdilution method we checked the antifungal activity, which was proven only with the extraction using the Soxhlet apparatus from wild garlic (EtOH/water), the MIC value of which is 7,5 mg/mL, although the latter extract recorded only 27.166,5 μg of alliin per g of extract. In comparison, the extract obtained by hot maceration of garlic in ethanol, which contained 150.451 μg of alliin per g of extract, showed no signs of antifungal activity. česen čemaž antioksidativna aktivnost protiglivni učinek aliin garlic wild garlic antioxidant activity antifungal activity alliin true true false [N. Brunček] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2023-08-27 13:08:43 2023-10-05 06:37:06 2024-03-22 04:11:46 0000-00-00 00:00:00 2023 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (XI, 53 f.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 2026-09-21 615.282:[66.061.3:635.262](043.2) 189795075 magistrska_koncna.pdf magistrska_koncna.pdf 1 B48911D5FFBEB89760C6AC81401A6AED ad9f12d2369a00bbfbde062b63bb09984fcb4a4336265e1b312f6186aa1fb9d4 b662c32c-6338-11ee-953d-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=173308 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0